CN105053966B - A kind of champignon-fish paste and preparation method thereof - Google Patents
A kind of champignon-fish paste and preparation method thereof Download PDFInfo
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- CN105053966B CN105053966B CN201510399923.3A CN201510399923A CN105053966B CN 105053966 B CN105053966 B CN 105053966B CN 201510399923 A CN201510399923 A CN 201510399923A CN 105053966 B CN105053966 B CN 105053966B
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of fermented mushroom alec and preparation method thereof.Minced fillet is fermented by seasoning, then with mushroom slurry-mud, fermented soya bean and other dispensings, by specific fermentation, allotment, infusion process, manufactures fermented mushroom alec.Products obtained therefrom does not have fishlike smell, dense with mellowness, sauce, nutritious, the features such as oily but not greasy, is adapted as the seasoning sauce of noodles, ground rice etc., can also smear steamed bun, and can also go with rice or bread use.The present invention makes full use of various characteristic food materials resources, carry out reasonably combined, modern factories industrialization production can be achieved, the economic value of food materials used is improved, the category of pork paste with mushroom is enriched, has enlivened catering market, more importantly enrich the food and drink life of consumers in general, consumer is set to have enjoyed dense, nutritious, the oily but not greasy pollution-free food good merchantable brand of one mellowness, sauce.
Description
Technical field
The present invention is a kind of champignon-fish paste and preparation method thereof, belongs to agricultural product intensive processing field.
Background technology
With the continuous improvement of people's living standards, the nutrition and health care consciousness of people is also constantly being strengthened, so people couple
The quality of food has higher requirement.In recent years, the edible fungi one's own judgment rich in nutrition by representative of mushroom is come into
The visual field of people, has moved towards the dining table of the numerous common people.Accordingly, using mushroom as all kinds of of primary raw material in food industry production
Deep-processed food also emerges in an endless stream.
Compare by many-side, the present invention chooses the flesh of fish in the selection of main food materials and arranged in pairs or groups with mushroom.Because mushroom is rich
Containing aliphatic acid needed by human, it can not only reduce blood fat, additionally aid reduction serum, cholesterol and the shape for suppressing arterial thrombus
Into.No matter ergosterol in mushroom, shine through daylight or ultraviolet and shine, can all be changed into vitamin D2, therefore mushroom is anti-rickets
One of food of disease.Containing antineoplastic component-lentinan (lentinan) that a kind of molecular weight is 1,000,000 in mushroom, contain
There is composition-Eritadenine (lentysin) of reduction blood fat, the mushroom also inducing agent containing antiviral composition-interferon is double
Chain ribonucleic acid, is one of rare health food.
Fermented soya bean contain abundant protein (20%), fatty (7%) and carbohydrate (25%), and contain needed by human body
Several amino acids, also containing the nutriment such as several mineral materials and vitamin.Containing very high beans kinases in fermented soya bean, beans kinases tool
There is thrombus.The various nutrients contained in fermented soya bean, can improve gastrointestinal bacterial flora, often eat fermented soya bean and also assist in and disappear
Change, prevention disease, anti-aging, strengthen it is mental, reduce blood pressure, dispelling fatigue, mitigate ailing, pre- anti-cancer and improve liver solution
Poison (including alcohol poison) function.
The flesh of fish is not only delicious in taste, but also containing more vitamin, protein, fat content is low, and mostly insatiable hunger
And aliphatic acid, this patent arranged in pairs or groups the aromatic strongly fragrant dried thin mushroom of mushroom using minced fillet, and beans sauce, integrated use minced fillet fermentation technique, existing
For technologies such as flavoring technology, modern food Storage technology and traditional miscellaneous sauce manufacturing technologies, make a special with fish
Zestful and the champignon-fish paste being worth rich in better nutritivity.
The content of the invention
The present invention provides one kind with minced fillet, mushroom and fermented soya bean etc. for primary raw material, is made up of lactic acid bacteria and saccharomycete
Fermented mushroom alec and its processing method that fermented by mixed bacterium makes.
The present invention can be achieved through the following technical solutions：
A kind of preparation method of fermented mushroom alec, its step is as follows：
1）Formula materials prepare
Main components in percentage by weight is by mass percentage：Minced fillet 13.40~14.62%, mushroom 2.68~2.92%, red yeast rice
0.22~0.27%, fermented soya bean 5.36~5.85%, oil 4.38~13.40%, cooking wine 2.41~4.97%, sugar 0.58~0.68%, salt
1.46~2.05%, starch 1.34~1.90%, soy sauce 1.05~1.36%, mature vinegar 0.42~0.54%, rod chilli juice 1.46~
1.75%, spice mix 0.51~0.70%, essence 0.96~1.26%, water 48.03~63.47%；
Spice mix composition proportion is by mass percentage：Star aniseed powder 13.04~22.86%, zanthoxylum powder 16.67~
22.86%, ginger powder 12.50~17.14%, fresh peppery powder 17.14~21.74%, chili oil 15.60~40.08%；
Flavour enhancing spice composition proportion is by mass percentage：Sauerkraut chicken cream 60.61~73.17%, the fresh king 14.63 of increasing~
18.18%, fish oil 12.20~21.21%；
Strain selects commercially available active dry yeast bacterium and active dry lactic acid bacteria, 0.1% active dry yeast of quality of fish filling meter
Bacterium and 1 ~ 2% active dry lactobacillus inoculation.
2）The salted fermentation of minced fillet
Take after the minced fillet defrosting described in formula materials, smash to pieces, be added in beaker, added into beaker described in dispensing
Cooking wine, 1/5 sugar, 1/3 salt, 0.1% active yeast of quality of fish filling meter and 2~3% active mixed lactic strains, are well mixed,
Rim of a cup is covered with filter paper, at room temperature, salted fermentation is carried out.Per being stirred once with wooden stick every other hour, smooth out surface is pressed afterwards,
It is pickled fermented to promote.After 3~4h, add about 1/8 water described in dispensing and be diluted, red yeast rice is added, from positive and negative both direction
It is stirred until homogeneous back and forth, minced fillet may be selected to be rubbed again, refines according to the structural state of meat, produce the minced fillet fermented；
3）Mushroom processing
Fresh and no disease and pests harm dried thin mushroom is selected, is sent out with bubble, root debris is removed, cleaned, after drip to micro- do, by it
Mince, be fitted into beaker, it is standby；
4）Fermented soya bean processing
Fermented soya bean described in formula materials are minced, the broken mud of fermented soya bean is made；
5）Auxiliary material processing
Starch described in formula materials, soy sauce, mature vinegar, remaining 4/5 sugar and 2/3 salt are well mixed, and add 1/4
Water, is sufficiently stirred for, and mixing sauce liquid is made, standby；
By the star aniseed powder described in formula materials, zanthoxylum powder, ginger powder, fresh peppery powder, sauerkraut chicken cream, increase fresh king, it is fish oil, peppery
Oil, rod chilli juice are well mixed, and are added 1/8 water, are sufficiently stirred for, and spice liquid is made, standby；
6）Sauce is boiled
1. vegetable oil is poured into hot pot, burnt to ripe very likely；
2. step 2 is sequentially added）In minced fillet, step 3）In mushroom, step 4）In fermented soya bean stir, 95~
100 DEG C, stir-fry about 1~2min；After use 120~130 DEG C instead, stir-fry about 3~5min；Add 100g water, infusion about 3min, temperature
Control is at 100 DEG C or so；
3. step 5 is added）In mixing sauce liquid, stir, 100 DEG C, infusion about 1min；
4. step 5 is added）In spice liquid, stir, 100 DEG C, infusion about 3min；
5. now, sauce is in thick, and filling while hot, container filling is handled through high-temp steam sterilizing, and is entered in gnotobasis
Row is filling；
7）Exhaust sealing：By canned meat pulp do after vacuumize process seal, its central temperature need to control 80 DEG C with
On, the Mpa of vacuum 0.04~0.053（It is defined by not tapped oil）；
8）Stand sizing：The jam product of good seal is stored in 0~4 DEG C of storeroom, more than the h of heat treatment 12, storage is stood
Will try one's best few move during Tibetan, it is therefore an objective to prevent sauce body from causing product stability to decline because of mechanical oscillation, until sauce body into
It can just be moved after shape.
Products obtained therefrom feature：There is no fishlike smell, dense with mellowness, sauce, nutrition equilibrium is abundant, the features such as oily but not greasy, fits
Together in the seasoning sauce as noodles, ground rice etc., steamed bun can also be smeared, can also go with rice or bread use.
Brief description of the drawings
Fig. 1 is the work flow schematic diagram for the fermented mushroom alec invented.
Embodiment
Carry out formulating during, research staff has carried out experimental exploring to raw material by different ratio, now with
Case is embodied, and the present invention is further elaborated, but the present invention is not limited thereto.
Embodiment 1
A kind of flow process chart of fermented mushroom alec is as shown in figure 1, comprise the following steps that：
1）Formula materials prepare：
Main components in percentage by weight is by mass percentage：Minced fillet 13.40%, mushroom 2.68%, red yeast rice 0.27%, fermented soya bean 5.36%,
Vegetable oil 13.40%, cooking wine 2.41%, sugar 0.68%, salt 2.01%, starch 1.34%, soy sauce 1.36%, mature vinegar 0.54%, rod chilli juice
1.75 %, spice mix 0.62%, flavour enhancing spice 1.26%, water 52.92%；
Spice mix composition proportion is by mass percentage：Star aniseed powder 13.04%, zanthoxylum powder 17.39, ginger powder
13.04%, fresh peppery powder 21.74%, chili oil 34.79%；
Flavour enhancing spice composition proportion is by mass percentage：Sauerkraut chicken cream 73.17%, increases fresh king 14.63%, fish oil
12.20%；
Strain selects commercially available active dry yeast bacterium and active dry lactic acid bacteria, 0.1% active yeast of quality of fish filling meter
With 2% active mixed lactic strain.
2）The salted fermentation of minced fillet
Take after minced fillet defrosting, smash to pieces, be added in beaker, cooking wine, 1/5 sugar, 1/3 salt, saccharomycete, breast are added into beaker
Sour bacterium, is well mixed, rim of a cup is covered with filter paper, at room temperature, carries out salted fermentation.It is every to be stirred once with wooden stick every other hour, it
After press smooth out surface, it is pickled fermented to promote.After 3.6h, add about 1/8 water and be diluted, red yeast rice is added, from positive and negative two
Direction is stirred until homogeneous back and forth, and minced fillet may be selected to be rubbed again, refines according to the structural state of meat, produce the fish fermented
It is rotten；
3）Mushroom processing
Fresh and no disease and pests harm dried thin mushroom is selected, is sent out with bubble, root debris is removed, cleaned, after drip to micro- do, by it
Mince, be fitted into beaker, it is standby；
4）Fermented soya bean processing
Fermented soya bean described in formula materials are minced, the broken mud of fermented soya bean is made；
5）Auxiliary material processing
Starch, soy sauce, mature vinegar, remaining 4/5 sugar and 2/3 salt are well mixed, and add 1/4 water, is sufficiently stirred for, is made
Sauce liquid is mixed, it is standby；
Star aniseed powder, zanthoxylum powder, ginger powder, fresh peppery powder, sauerkraut chicken cream, the fresh king of increasing, fish oil, chili oil, rod chilli juice are mixed equal
It is even, 1/8 water is added, is sufficiently stirred for, spice liquid is made, it is standby；
6）Sauce is boiled
1. vegetable oil is poured into hot pot, burnt to ripe very likely；
2. step 2 is sequentially added）In minced fillet, step 3）In mushroom, step 4）In fermented soya bean stir, 100 DEG C,
Stir-fry about 1min；After use 130 DEG C instead, stir-fry about 3min；Addition 100g water, infusion about 3min, temperature control is at 100 DEG C or so；
3. step 5 is added）In mixing sauce liquid, stir, 100 DEG C, infusion about 1min；
4. step 5 is added）In spice liquid, stir, 100 DEG C, infusion about 3min；
5. now, sauce is in thick, and filling while hot, container filling is handled through high-temp steam sterilizing, and is entered in gnotobasis
Row is filling；
7）Exhaust sealing：By canned meat pulp do after vacuumize process seal, its central temperature need to control 80 DEG C with
On, the Mpa of vacuum 0.04~0.053（It is defined by not tapped oil）；
8）Stand sizing：The jam product of good seal is stored in 0~4 DEG C of storeroom, more than the h of heat treatment 12, storage is stood
Will try one's best few move during Tibetan, it is therefore an objective to prevent sauce body from causing product stability to decline because of mechanical oscillation, until sauce body into
It can just be moved after shape.
Embodiment 2
A kind of flow process chart of fermented mushroom alec is as shown in figure 1, comprise the following steps that：
1）Formula materials prepare：
Main components in percentage by weight is by mass percentage：Minced fillet 14.62%, mushroom 2.92%, red yeast rice 0.27%, fermented soya bean 5.83%,
Vegetable oil 13.22%, cooking wine 4.97%, sugar 0.68%, salt 2.05%, starch 1.86%, soy sauce 1.36%, mature vinegar 0.54%, rod chilli juice
1.73%, the % of spice mix 0.70, flavour enhancing spice 1.22%, water 48.03%；
Spice mix composition proportion is by mass percentage：Star aniseed powder 13.04%, zanthoxylum powder 17.39%, ginger powder
12.35%, fresh peppery powder 17.14%, chili oil 40.08%；
Flavour enhancing spice composition proportion is by mass percentage：Sauerkraut chicken cream 73.17%, increases fresh king 14.63%, fish oil
12.20%；
Strain selects commercially available active dry yeast bacterium and active dry lactic acid bacteria, 0.1% active dry yeast of quality of fish filling meter
Bacterium and 1.5% active dry lactobacillus inoculation.
2）The salted fermentation of minced fillet
Take after minced fillet defrosting, smash to pieces, be added in beaker, cooking wine, 1/5 sugar, 1/3 salt, saccharomycete, breast are added into beaker
Sour bacterium, is well mixed, rim of a cup is covered with filter paper, at room temperature, carries out salted fermentation.It is every to be stirred once with wooden stick every other hour, it
After press smooth out surface, it is pickled fermented to promote.After 3.5h, add about 1/8 water and be diluted, red yeast rice is added, from positive and negative two
Direction is stirred until homogeneous back and forth, and minced fillet may be selected to be rubbed again, refines according to the structural state of meat, produce the fish fermented
It is rotten；
3）Mushroom processing
Fresh and no disease and pests harm dried thin mushroom is selected, is sent out with bubble, root debris is removed, cleaned, after drip to micro- do, by it
Mince, be fitted into beaker, it is standby；
4）Fermented soya bean processing
Fermented soya bean described in formula materials are minced, the broken mud of fermented soya bean is made；
5）Auxiliary material processing
Starch, soy sauce, mature vinegar, remaining 4/5 sugar and 2/3 salt are well mixed, and add 1/4 water, is sufficiently stirred for, is made
Sauce liquid is mixed, it is standby；
Star aniseed powder, zanthoxylum powder, ginger powder, fresh peppery powder, sauerkraut chicken cream, the fresh king of increasing, fish oil, chili oil, rod chilli juice are mixed equal
It is even, 1/8 water is added, is sufficiently stirred for, spice liquid is made, it is standby；
6）Sauce is boiled
1. vegetable oil is poured into hot pot, burnt to ripe very likely；
2. step 2 is sequentially added）In minced fillet, step 3）In mushroom, step 4）In fermented soya bean stir, 95 DEG C,
Stir-fry about 2min；After use 120 DEG C instead, stir-fry about 5min；Addition 100g water, infusion about 3min, temperature control is at 100 DEG C or so；
3. step 5 is added）In mixing sauce liquid, stir, 100 DEG C, infusion about 1min；
4. step 5 is added）In spice liquid, stir, 100 DEG C, infusion about 3min；
5. now, sauce is in thick, and filling while hot, container filling is handled through high-temp steam sterilizing, and is entered in gnotobasis
Row is filling；
7）Exhaust sealing：By canned meat pulp do after vacuumize process seal, its central temperature need to control 80 DEG C with
On, the Mpa of vacuum 0.04~0.053（It is defined by not tapped oil）；
8）Stand sizing：The jam product of good seal is stored in 0~4 DEG C of storeroom, more than the h of heat treatment 12, storage is stood
Will try one's best few move during Tibetan, it is therefore an objective to prevent sauce body from causing product stability to decline because of mechanical oscillation, until sauce body into
It can just be moved after shape.
Embodiment 3
A kind of flow process chart of fermented mushroom alec is as shown in figure 1, comprise the following steps that：
1）Formula materials prepare：
Main components in percentage by weight is by mass percentage：Minced fillet 13.85%, mushroom 2.77%, red yeast rice 0.22%, fermented soya bean 5.54%,
Vegetable oil 11.08%, cooking wine 2.49%, sugar 0.58%, salt 1.66%, starch 1.39%, soy sauce 1.05%, mature vinegar 0.42%, rod chilli juice
1.66%, spice mix 0.64%, flavour enhancing spice 1.14%, water 55.51%；
Spice mix composition proportion is by mass percentage：Star aniseed powder 13.05%, flower
Green pepper powder 17.39%, ginger powder 13.04%, fresh peppery powder 21.74%, chili oil 34.78%；
Flavour enhancing spice composition proportion is by mass percentage：Sauerkraut chicken cream 73.17%, increases fresh king 14.63%, fish oil
12.20%；
Strain selects commercially available active dry yeast bacterium and active dry lactic acid bacteria, 0.1% active dry yeast of quality of fish filling meter
Bacterium and 1% active dry lactobacillus inoculation.
2）The salted fermentation of minced fillet
Take after minced fillet defrosting, smash to pieces, be added in beaker, cooking wine is added into beaker, 5/21 is sugared, 1/3 salt, saccharomycete,
Lactic acid bacteria, is well mixed, rim of a cup is covered with filter paper, at room temperature, carries out salted fermentation.It is every to be stirred once with wooden stick every other hour,
Press smooth out surface afterwards, it is pickled fermented to promote.After 4h, add about 1/8 water and be diluted, red yeast rice is added, from positive and negative two
Direction is stirred until homogeneous back and forth, and minced fillet may be selected to be rubbed again, refines according to the structural state of meat, produce the fish fermented
It is rotten；
3）Mushroom processing
Fresh and no disease and pests harm dried thin mushroom is selected, is sent out with bubble, root debris is removed, cleaned, after drip to micro- do, by it
Mince, be fitted into beaker, it is standby；
4）Fermented soya bean processing
Fermented soya bean described in formula materials are minced, the broken mud of fermented soya bean is made；
5）Auxiliary material processing
Starch, soy sauce, mature vinegar, remaining 16/21 sugar and 2/3 salt are well mixed, and add 1/4 water, is sufficiently stirred for, makes
Sauce liquid must be mixed, it is standby；
Star aniseed powder, zanthoxylum powder, ginger powder, fresh peppery powder, sauerkraut chicken cream, the fresh king of increasing, fish oil, chili oil, rod chilli juice are mixed equal
It is even, 1/8 water is added, is sufficiently stirred for, spice liquid is made, it is standby；
6）Sauce is boiled
1. vegetable oil is poured into hot pot, burnt to ripe very likely；
2. step 2 is sequentially added）In minced fillet, step 3）In mushroom, step 4）In fermented soya bean stir, 95 DEG C,
Stir-fry about 1.5min；After use 125 DEG C instead, stir-fry about 4min；Addition 100g water, infusion about 3min, temperature control is on 100 DEG C of left sides
It is right；
3. step 5 is added）In mixing sauce liquid, stir, 100 DEG C, infusion about 1min；
4. step 5 is added）In spice liquid, stir, 100 DEG C, infusion about 3min；
5. now, sauce is in thick, and filling while hot, container filling is handled through high-temp steam sterilizing, and is entered in gnotobasis
Row is filling；
7）Exhaust sealing：By canned meat pulp do after vacuumize process seal, its central temperature need to control 80 DEG C with
On, the Mpa of vacuum 0.04~0.053（It is defined by not tapped oil）；
8）Stand sizing：The jam product of good seal is stored in 0~4 DEG C of storeroom, more than the h of heat treatment 12, storage is stood
Will try one's best few move during Tibetan, it is therefore an objective to prevent sauce body from causing product stability to decline because of mechanical oscillation, until sauce body into
It can just be moved after shape.
Embodiment 4
A kind of flow process chart of fermented mushroom alec is as shown in figure 1, comprise the following steps that：
1）Formula materials prepare：
Main components in percentage by weight is by mass percentage：Minced fillet 13.40%, mushroom 2.70%, red yeast rice 0.22%, fermented soya bean 5.64%,
Vegetable oil 4.38%, cooking wine 2.41%, sugar 0.58%, salt 1.46%, starch 1.34%, soy sauce 1.05%, mature vinegar 0.42%, rod chilli juice
1.46%, spice mix 0.51%, flavour enhancing spice 0.96%, water 63.47%；
Spice mix composition proportion is by mass percentage：Star aniseed powder 22.86%, zanthoxylum powder 22.86%, ginger powder
17.14%, fresh peppery powder 21.54%, chili oil 15.60%；
Flavour enhancing spice composition proportion is by mass percentage：Sauerkraut chicken cream 69.77%, increases fresh king 13.95%, fish oil
16.28%；
Strain selects commercially available active dry yeast bacterium and active dry lactic acid bacteria, 0.1% active dry yeast of quality of fish filling meter
Bacterium and 1.8% active dry lactobacillus inoculation.
2）The salted fermentation of minced fillet
Take after minced fillet defrosting, smash to pieces, be added in beaker, cooking wine is added into beaker, 5/21 is sugared, 2/7 salt, saccharomycete,
Lactic acid bacteria, is well mixed, rim of a cup is covered with filter paper, at room temperature, carries out salted fermentation.It is every to be stirred once with wooden stick every other hour,
Press smooth out surface afterwards, it is pickled fermented to promote.After 3h, add about 1/8 water and be diluted, red yeast rice is added, from positive and negative two
Direction is stirred until homogeneous back and forth, and minced fillet may be selected to be rubbed again, refines according to the structural state of meat, produce the fish fermented
It is rotten；
3）Mushroom processing
Fresh and no disease and pests harm dried thin mushroom is selected, is sent out with bubble, root debris is removed, cleaned, after drip to micro- do, by it
Mince, be fitted into beaker, it is standby；
4）Fermented soya bean processing
Fermented soya bean described in formula materials are minced, the broken mud of fermented soya bean is made；
5）Auxiliary material processing
Starch, soy sauce, mature vinegar, remaining 16/21 sugar and 5/7 salt are well mixed, and add 1/4 water, is sufficiently stirred for, makes
Sauce liquid must be mixed, it is standby；
Star aniseed powder, zanthoxylum powder, ginger powder, fresh peppery powder, sauerkraut chicken cream, the fresh king of increasing, fish oil, chili oil, rod chilli juice are mixed equal
It is even, 1/8 water is added, is sufficiently stirred for, spice liquid is made, it is standby；
6）Sauce is boiled
1. vegetable oil is poured into hot pot, burnt to ripe very likely；
2. step 2 is sequentially added）In minced fillet, step 3）In mushroom, step 4）In fermented soya bean stir, 100 DEG C,
Stir-fry about 1min；After use 130 DEG C instead, stir-fry about 4min；Addition 100g water, infusion about 3min, temperature control is at 100 DEG C or so；
3. step 5 is added）In mixing sauce liquid, stir, 100 DEG C, infusion about 1min；
4. step 5 is added）In spice liquid, stir, 100 DEG C, infusion about 3min；
5. now, sauce is in thick, and filling while hot, container filling is handled through high-temp steam sterilizing, and is entered in gnotobasis
Row is filling；
7）Exhaust sealing：By canned meat pulp do after vacuumize process seal, its central temperature need to control 80 DEG C with
On, the Mpa of vacuum 0.04~0.053（It is defined by not tapped oil）；
8）Stand sizing：The jam product of good seal is stored in 0~4 DEG C of storeroom, more than the h of heat treatment 12, storage is stood
Will try one's best few move during Tibetan, it is therefore an objective to prevent sauce body from causing product stability to decline because of mechanical oscillation, until sauce body into
It can just be moved after shape.
Embodiment 5
A kind of flow process chart of fermented mushroom alec is as shown in figure 1, comprise the following steps that：
1）Formula materials prepare：
Main components in percentage by weight is by mass percentage：Minced fillet 14.31%, mushroom 2.92%, red yeast rice 0.23%, fermented soya bean 5.85%,
Vegetable oil 4.38%, cooking wine 4.97%, sugar 0.61%, salt 1.46%, starch 1.90%, soy sauce 1.07%, mature vinegar 0.44%, rod chilli juice
1.75%, spice mix 0.70%, flavour enhancing spice 0.96%, water 58.45%；
Spice mix composition proportion is by mass percentage：Star aniseed powder 16.67%, zanthoxylum powder 16.67%, ginger powder
12.50%, fresh peppery powder 20.83%, chili oil 33.33%；
Flavour enhancing spice composition proportion is by mass percentage：Sauerkraut chicken cream 60.61%, increases fresh king 18.18%, fish oil
21.21%；
Strain selects commercially available active dry yeast bacterium and active dry lactic acid bacteria, 0.1% active dry yeast of quality of fish filling meter
Bacterium and 1.4% active dry lactobacillus inoculation.
2）The salted fermentation of minced fillet
Take after minced fillet defrosting, smash to pieces, be added in beaker, cooking wine is added into beaker, 5/21 is sugared, 2/5 salt, saccharomycete,
Lactic acid bacteria, is well mixed, rim of a cup is covered with filter paper, at room temperature, carries out salted pickled fermented.Per every other hour with wooden stick stirring one
It is secondary, smooth out surface is pressed afterwards, to promote to decompose.After 3.2h, add about 1/8 water and be diluted, red yeast rice is added, from positive and negative two
Direction is stirred until homogeneous back and forth, and minced fillet may be selected to be rubbed again, refines according to the structural state of meat, produce the fish fermented
It is rotten；
3）Mushroom processing
Fresh and no disease and pests harm dried thin mushroom is selected, is sent out with bubble, root debris is removed, cleaned, after drip to micro- do, by it
Mince, be fitted into beaker, it is standby；
4）Fermented soya bean processing
Fermented soya bean described in formula materials are minced, the broken mud of fermented soya bean is made；
5）Auxiliary material processing
Starch, soy sauce, mature vinegar, remaining 16/21 sugar and 3/5 salt are well mixed, and add 1/4 water, is sufficiently stirred for, makes
Sauce liquid must be mixed, it is standby；
Star aniseed powder, zanthoxylum powder, ginger powder, fresh peppery powder, sauerkraut chicken cream, the fresh king of increasing, fish oil, chili oil, rod chilli juice are mixed equal
It is even, 1/8 water is added, is sufficiently stirred for, spice liquid is made, it is standby；
6）Sauce is boiled
1. vegetable oil is poured into hot pot, burnt to ripe very likely；
2. step 2 is sequentially added）In minced fillet, step 3）In mushroom, step 4）In fermented soya bean stir, 98 DEG C,
Stir-fry about 1.2min；After use 130 DEG C instead, stir-fry about 4min；Addition 100g water, infusion about 3min, temperature control is on 100 DEG C of left sides
It is right；
3. step 5 is added）In mixing sauce liquid, stir, 100 DEG C, infusion about 1min；
4. step 5 is added）In spice liquid, stir, 100 DEG C, infusion about 3min；
5. now, sauce is in thick, and filling while hot, container filling is handled through high-temp steam sterilizing, and is entered in gnotobasis
Row is filling；
7）Exhaust sealing：By canned meat pulp do after vacuumize process seal, its central temperature need to control 80 DEG C with
On, the Mpa of vacuum 0.04~0.053（It is defined by not tapped oil）；
8）Stand sizing：The jam product of good seal is stored in 0~4 DEG C of storeroom, more than the h of heat treatment 12, storage is stood
Will try one's best few move during Tibetan, it is therefore an objective to prevent sauce body from causing product stability to decline because of mechanical oscillation, until sauce body into
It can just be moved after shape.
It is only the better embodiment of the present invention above, according to the above-mentioned design of the present invention, those skilled in the art
Can also to this various modification can be adapted and conversion.For example, spice with when consumption, the composition of product batch formula and ratio
Deng, minced fillet fermentation temperature and time, the adjustment for boiling process temperature and time of sauce, etc..However, similar this conversion and
Modification belongs to the essence of the present invention.
Claims (2)
1. a kind of fermented mushroom alec, it is characterised in that：Comprise the following steps：
1) formula materials prepare：
Main components in percentage by weight is by mass percentage：Minced fillet 13.40~14.62%, mushroom 2.68~2.92%, red yeast rice 0.22~
0.27%, fermented soya bean 5.36~5.85%, vegetable oil 4.38~13.40%, cooking wine 2.41~4.97%, sugar 0.58~0.68%,
Salt 1.46~2.05%, starch 1.34~1.90%, soy sauce 1.05~1.36%, mature vinegar 0.42~0.54%, rod chilli juice
1.46~1.75%, spice mix 0.51~0.70%, flavour enhancing spice 0.96~1.26%, water 48.03~63.47%；
Spice mix composition proportion is by mass percentage：Star aniseed powder 13.04~22.86%, zanthoxylum powder 16.67~
22.86%, ginger powder 12.50~17.14%, fresh peppery powder 17.14~21.74%, chili oil 15.60~40.08%；
Flavour enhancing spice composition proportion is by mass percentage：Sauerkraut chicken cream 60.61~73.17%, the fresh king 14.63 of increasing~
18.18%, fish oil 12.20~21.21%；
Commercially available active dry yeast bacterium and active dry lactobacillus inoculation, 0.1% active dry yeast bacterium of quality of fish filling meter and 1~2%
The dry lactobacillus inoculation of activity；
2) the salted fermentation of minced fillet
Take minced fillet thaw after, smash to pieces, be added in beaker, into beaker add formula materials described in cooking wine, 1/5 sugar, 1/3
Salt, 0.1% active yeast of quality of fish filling meter and 1~2% active dry lactobacillus inoculation, are well mixed, rim of a cup are covered with filter paper,
At room temperature, salted fermentation is carried out；Per being stirred once with wooden stick every other hour, smooth out surface is pressed afterwards, it is pickled fermented to promote；
After 3~4h, add 1/8 water described in dispensing and be diluted, add red yeast rice, be stirred until homogeneous back and forth from positive and negative both direction, fish
It is rotten to may be selected to be rubbed again according to the structural state of meat, refine, produce the minced fillet fermented；
3) mushroom is handled
The dried thin mushroom of no disease and pests harm is selected, is sent out with bubble, root debris is removed, cleans, after drip to micro- do, is minced, loaded
It is standby in beaker；
4) fermented soya bean are handled
Fermented soya bean described in formula materials are minced, the broken mud of fermented soya bean is made, it is standby；
5) auxiliary material is handled
Starch described in formula materials, soy sauce, mature vinegar, remaining 4/5 sugar and 2/3 salt are well mixed, and 1/4 water of addition,
It is sufficiently stirred for, mixing sauce liquid is made, it is standby；
By the star aniseed powder described in formula materials, zanthoxylum powder, ginger powder, fresh peppery powder, sauerkraut chicken cream, the fresh king of increasing, fish oil, chili oil, open country
Chinese pepper juice is well mixed, and is added 1/8 water, is sufficiently stirred for, and spice liquid is made, standby；
6) sauce is boiled
1. the vegetable oil described in formula materials is poured into hot pot, burnt to ripe very likely；
2. sequentially add step 2) in minced fillet, step 3) in mushroom, step 4) in fermented soya bean stir, 95-100 DEG C,
Stir-fry 1~2min；After use 120~130 DEG C instead, stir-fry 3-5min；Addition 100g water, infusion 3min, temperature control is at 100 DEG C；
3. add step 5) in mixing sauce liquid, stir, 100 DEG C, infusion 1min；
4. add step 5) in spice liquid, stir, 100 DEG C, infusion 3min；
5. now, sauce is in thick, and filling while hot, container filling is handled through high-temp steam sterilizing, and is filled in gnotobasis
Dress；
7) exhaust sealing：It will be sealed after canned meat pulp vacuumize process, its central temperature need to be controlled more than 80 DEG C, vacuum
0.04~0.053Mpa is spent, is defined by not tapped oil；
8) sizing is stood：The jam product of good seal is stored in 0~4 DEG C of storeroom, more than heat treatment 12h, storage phase is stood
Between to try one's best few move, it is therefore an objective to prevent sauce body from causing product stability to decline because of mechanical oscillation, until after sauce body shaping
It can just move.
2. a kind of infusion method of fermented mushroom alec according to claim 1, it is characterised in that：The infusion of sauce：
1. the vegetable oil described in formula materials is poured into hot pot, burnt to ripe very likely；
2. sequentially add the step 2 described in claim 1) in minced fillet, step 3) in mushroom, step 4) in fermented soya bean stirring
Uniformly, 95~100 DEG C, stir-fry 1~2min；After use 120~130 DEG C instead, stir-fry 3-5min；Add 100g water, infusion 3min, temperature
Degree control is at 100 DEG C；
3. add claim 1 described in step 5) in mixing sauce liquid, stir, 100 DEG C, infusion 1min；
4. add claim 1 described in step 5) in spice liquid, stir, 100 DEG C, infusion 3min；
5. now, sauce is in thick, and filling while hot, container filling is handled through high-temp steam sterilizing, and is filled in gnotobasis
Dress.
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| CN105533645A (en) * | 2015-12-31 | 2016-05-04 | 湘潭市山里来绿色食品科技开发有限公司 | Fermented flos hibisci shii-take fish sauce and preparation method thereof |
| CN106376910A (en) * | 2016-09-05 | 2017-02-08 | 湘潭大学 | Orange residue and Lentinus edodes sauce and production method thereof |
| CN107510029A (en) * | 2017-07-19 | 2017-12-26 | 安徽王家坝生态农业有限公司 | A kind of processing method of flavor grass carp sauce |
| CN110115370A (en) * | 2019-05-10 | 2019-08-13 | 成都大学 | A kind of mushroom swamp eel meat pulp and preparation method thereof |
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| CN101485473B (en) * | 2009-01-20 | 2012-01-11 | 湘潭大学 | Fish meat emulsion fermented with mixed bacteria based on lactobacillus and preparation method thereof |
| CN102488182B (en) * | 2011-11-22 | 2013-08-07 | 浙江山水郎食品有限公司 | Method for preparing delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers |
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